Wild Lemon Pickle
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients
Kadarangai (wild lemon)- 4 cups when cut into 1 inch pieces
Green chiles – 10 (slit into 2)
Dry Red chiles – 10 (broken into pieces)
Red Chile powder – 1 teaspoon (if required)
Salt to taste
Curry leaves – 15-20
Mustard seeds – 1 teaspoon
Jaggery- 1/4 kg
Urad dhal – 2 teaspoon
Chana dhal / Bengal gram dhal – 2 teaspoon
Gingerly oil – 1/4 cup
Asafoetida – 1/2 teaspoon
Method
Heat the pan and add oil. When it is hot add mustard seeds let it pop. Add urad dhal, Bengal gram dhal, curry leaves. Fry till dhals are brown in color Add Red chile powder.
Add Kadarangai and 1/2 cup of water let it boil. Add jaggery and let cook
When it is done switch it off.
Once cool down store it in air tight container. This tastes great 2 days later.
From great-secret-of-life.com